Combine the farro and water in a small saucepan set over high heat. Bring the water to a boil, reduce heat to low, cover and let the farro simmer until tender (10 minutes for quick-cooking and about 25 minutes for regular farro). Remove from the heat, let the farro rest for 5 minutes, then pour off extra water and fluff with a fork.
Transfer the farro to a serving and let it cool to room temperature.
When the farro is cool, stir in the spinach, sun-dried tomatoes, spinach, cashews and basil.
In a small bowl, whisk together the lemon juice, olive oil salt and pepper until combined.
Pour the dressing over the farro salad and toss to coat. Serve.